Not really sure. Baked on the center rack @ 500 for about 10 minutes, no stone. I put foil over the pans for the last few minutes to keep the cheese from over browning. Also, I don't remember for sure but this might have been WM mozz as opposed to white cheddar.

I don't recall where I found this photo, but I think if I recall right the doughs on top of the steel pans were Detroit style doughs. I found it interesting how the doughs were stretched on top of the steel pans. I had the photo on my computer for a little while and just came across it today.

I don't recall where I found this photo, but I think if I recall right the doughs on top of the steel pans were Detroit style doughs. I found it interesting how the doughs were stretched on top of the steel pans. I had the photo on my computer for a little while and just came across it today.

Norma

Norma,

That picture is great! Don't those trays seem too shallow for DS pies? Maybe we can use that Dunkin Cup and the bottle of OxyContin on its side next to it as a clue!!!

That picture is great! Don't those trays seem too shallow for DS pies? Maybe we can use that Dunkin Cup and the bottle of OxyContin on its side next to it as a clue!!!

John K

John,

I can't tell if it was from the angle that photo was shot from made the pans seem shallower or not. I enlarged the photo the best I could and couldn't see that was a Dunkin Cup and a bottle of OxyCotin though. How did you see that? I see the pill bottle and Styrofoam cup, but I sure can't read what is on them. I guess it is my eyes that need corrected. I have been trying to look on facebook to see where that photo came from. That photo was either on facebook or on Google images for Detroit style pizzas if I recall right.

I can't tell if it was from the angle that photo was shot from made the pans seem shallower or not. I enlarged the photo the best I could and couldn't see that was a Dunkin Cup and a bottle of OxyCotin though. How did you see that? I see the pill bottle and Styrofoam cup, but I sure can't read what is on them. I guess it is my eyes that need corrected. I have been trying to look on facebook to see where that photo came from. That photo was either on facebook or on Google images for Detroit style pizzas if I recall right.

Norma

Norma,

There are two reasons I knew what the two items were:

1. I grew up in MA. Home of Dunkin Donuts. I've been seeing that logo (pink and orange) on Styrofoam cups since I was in kindergarten.

2. I'm a pain management doctor. Being the realist that I am, I can't imagine that the bottle in the picture is anything other than some sort of controlled substance!!! I mean, what else is gonna be up there on the shelf at work, Viagra???

1. I grew up in MA. Home of Dunkin Donuts. I've been seeing that logo (pink and orange) on Styrofoam cups since I was in kindergarten.

2. I'm a pain management doctor. Being the realist that I am, I can't imagine that the bottle in the picture is anything other than some sort of controlled substance!!! I mean, what else is gonna be up there on the shelf at work, Viagra???

John K

John,

Thank you for telling me the two reasons how you knew what the two items were. I understand now since you grew up in MA. home of the Dunkin Donuts how you knew that logo with pink and orange was a Dunkin Donuts Styrofoam cup.

Lol, after you being a pain management doctor and being a realist and then knowing that bottle must have contained some kind of controlled substance. You never know if someone might need Viagra though.

I only keep Advil at my pizza stand in case my shoulders, or elbows get tired.

I think I have "Advil Deficiency Syndrome"... If I don't have 6-8 per day I get very grouchy due to generalized aches and pains and I become much more of a curmudgeon than usual!

John

EDIT: When I said 6-8 I mean Advil, not Oxycontin.

John,

Lol, about the Advil Deficiency Syndrome. I never even heard of that. I guess doctors know a lot more than us laypeople. My doctor gave me higher powered Ibuprofen for when I pulled something in my shoulder, but Advil one time a day can work wonders for me. I still have the bone sticking out in the neck area. Do I need to consult with you on the bone sticking out of the neck problem? Just kidding.

I couldn't ever imagine you as a bad-tempered person. You are too nice for that.

This is what my Detroit style dough looks like when it is finished mixing. I took other photos of how the dough looks when it is first balled in the steel pan and what it looks like the next day, but I think I posted those kind of photos before.

I made a mistake when I posted that Buddy's Pizza was ranked number 4 in the U.S. Adam Kuban told me on facebook the list was in alphabetical order so really the pizzerias weren't ranked by the number given.

Oh, the wonders of yeast in pizza dough. I found a dough ball in a steel pan in my deli case yesterday when I was cleaning at market. I don't know how I forgot about that dough ball, but I thought I would bring it home to see if it still might be able to be made into a pizza. I put it into the fridge at home until this morning. The dough ball had a big bubble at the one end of the steel pan. I pressed the dough in the steel pan and set it outside for an hour. I saw the dough still did rise. I decided try and make it into a dessert pizza.

I always have lots of fresh fruit at home, so the fruits were no problem. I used fresh peaches and blueberries. I also zested part of an orange to go into the strudel. The strudel was made with AP flour, sugar, cinnamon, butter and the zests of the orange. I put the peaches and blueberries in key lime juice and added cornstarch. I wasn't sure if I wanted to add cheese or not, but saw the Mexican cheese in the fridge and used that. I didn't add a lot of the grated Mexican cheese.

I was somewhat surprised that the dessert Detroit style pizza crust did rise in the oven. I thought the blueberry peach dessert pizza was very good.

Not really sure. Baked on the center rack @ 500 for about 10 minutes, no stone. I put foil over the pans for the last few minutes to keep the cheese from over browning. Also, I don't remember for sure but this might have been WM mozz as opposed to white cheddar.

Thought this would be a firing place to post a picture of the pizza I had at Louie's over the weekend. The best detroit style in detroit bar none in my opinion.

Jeff,

Thanks for posting the photo of the pizza that you had at Louie's over the weekend. What is the differences bettween a Buddy's and a Louie's pizza? I really like those nice dark edges and how the sauce is applied. Is the sauce applied before the bake or after?

I don't know what is up with my steel pans since they are seasoned well now. My edges are lighter now all of the time. The edges are still crisp. I have no problems sliding the pizzas out of the steel pans now, but am curious why my edges won't get any darker now.

After posting that I can not get browner crust edges since my pans are seasoned well now, yesterday I did have some rim crusts that did brown better. I don't know what is happening with that now.

I had two dough balls that were already tempered in the heated holding cabinet that we not going to be used at the end of the day. Steve and I baked them to take home. I don't know how the big hole, or crater appeared in the Detroit style pizza. That never happened before.

After posting that I can not get browner crust edges since my pans are seasoned well now, yesterday I did have some rim crusts that did brown better. I don't know what is happening with that now.

I had two dough balls that were already tempered in the heated holding cabinet that we not going to be used at the end of the day. Steve and I baked them to take home. I don't know how the big hole, or crater appeared in the Detroit style pizza. That never happened before.

Norma

Pizza sinkhole!!!!

jon

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